Monday, 29 October 2007

How to make a Meat-Man eat Chickpeas

Chickpea and Roasted Pumpkin Soup

Quikong is a proud meat lover. How do I know this? Well firstly, he has a name for his grill/BBQ ("the Black Stallion"). Secondly, when we were looking for a new apartment, the top priorities for him were - it has to be by the water and the porch has to be spacious enough for his Stallion. In his defence, he does enjoy vegetarian foods and now that I think about it, half of the meals we cook at home is vegetarian. However he always gives me a tortured look on his face when I say that I am making chickpea-something. So how did I manage to convince him that chickpeas taste good? With this soup which blew him away. I served the soup with a beautiful rye bread I bought from a sourdough bakery.

Verdict: Quikong finished a big bowl of it and commented a few times how much he enjoyed it. He even said, “you should make this again.” The only problem now is that I have to share my soup with him....hmmmm...

For this recipe, I used Japanese pumpkin (also referred to as a squash in North America. Learn more about pumpkin/squash here). I always tend to buy this particular variety because it is less watery than other types, with drier, sweeter flesh and has an excellent nutty flavour. The natural sweetness intensifies when roasted. Despite it being spring in Sydney, pumpkin/squash is plentiful because we can get them all year round. Kevin of Closet Cooking made delicious pumpkin risotto using Japanese pumpkin last weekend, so do head over to have a look. He also explained how you can make pumpkin puree as well as toast pumpkin seeds (skin on).

Japanese Pumpkin

I also rediscovered pepitas or hulled pumpkin seeds when I had dinner at Eva's place. She recommends toasting it lightly (I toast it in a frying pan) before serving it. Toasted pepitas add another layer of flavour as well as texture to the soup.

Pepitas - Raw Hulled Pumpkin Seeds

Chickpea and Roasted Pumpkin SoupAdapted from Donna Hay’s "Off the shelf – Cooking from the pantry"

Preparation:- Cut pumpkin into large wedges (leaving skin on). Place it in a baking tray and roast pumpkin at 200° C (400° F) for about 40 minutes or until soft and golden.- Heat oil in a large saucepan and sauté onions, garlic, cumin and chilli over medium heat till onions turn soft.- In two batches, scrape the pumpkin flesh into a food processor with 1.5 cups of stock and cooked onion/garlic mixture and blend till smooth.- Place the pureed pumpkin mixture into the saucepan. Add the mustard, honey, remaining stock and simmer for 5 minutes. Add chickpeas and cook for a further 5 minutes.- Just before serving, stir through coriander (or shredded basil) and garnish with toasted pumpkin and chilli, if desired. Serve with grilled bread. Serves 4.

Perfect post as I have a meat-man who hates chickpeas also! Just last week after quite a struggle, I finally got him to eat humus. So I will be pushing my luck with your soup but I am going to give it a go. I think the addition of hot peppers just might do the trick! Lovely photo of your soup Nora!

Nora B. - This is a great recipe. I, too, love to incorporate chickpeas into my diet but don't have many chickpea recpies in my repertoire, often falling back on the same ones. I will definitely give this a go, for I also love squash. I love that you used the pumpkin seeds, too. Hulled pumpkin seeds are called pepitas in the US, and when they are candied, they are a crunchy and sweet topping for desserts.

Margot - Glad that I was able to participate. I might make pumpkin fudge for Halloween even though I don't celebrate it. Any excuse to make fudge :-)

Veron - Do try this pumpkin. I actually made the soup a few weeks ago when it was cooler weather here.

Valli - As I was telling Veron, I am planning to make pumpkin fudge for Halloween. Now I'm thinking that pie would also be a good idea. Some people in Australia find it strange that pumpkin is used in desserts. When I said I was making pumpkin fudge, a friend made a "yucks" face. I betcha if she tried some, she would ask for more. ;-)

Lydia - Yes, you can process the chickpeas with the pumpkin, but you might need to increase the liquid content because it will become quite thick. And the flavour of the soup would be altered a little because it will be more amalgamated.

Deb - Even I couldn't make my man eat hummus, even though it was home-made. But he does eat it at restaurants - I don't get it. I added the chili because Quikong has told me that he wanted to increase his tolerance for chili (since he knows how much I love it). He said that the addition of the chili gave it a little subtle "heat" to the soup which he enjoyed.

I'm just starting using my pumpkin - and love this idea! Chickpeas would add a wonderful flavor - I'll let you know..I've been avoiding the pumpkin chore - it's a big one (the pumpkin) but maybe this week.

Sometimes these men grumble and complain, but then when you secretly incorporate some of the things they claim not to like into a dish, they just gobble it all up! This soup is such a pretty color, Nora, I love it, and I know I'd love the flavor...I like ALL of the ingredients. :-)

Belinda - I try to trick my man to eat lots of stuff, like teh other pay, I mashed sweet potato with regular potato and like you said, they gobble it up without complaining! :-) This soup freezes well. I brought some to lunch a few days after I made it and it was very filling.

Susan - You know me and chillies ;-) Thanks for giving me the space, although I didn't mention you, you should know that you are permanently in my nice list. :-)

Eva - Let me know what you & T think of the soup. I adjusted the cumin a bit, so you may want to add more depending on your taste.

Ashley - Thanks for dropping by. Yes, I figured I should post this in time for Halloween :-)

Truffle - Maybe don't tell him what's in it ;-)

Maninas - Thanks for dropping by. I'll have to tell my man about George so he doesn't feel he is the only one! :-) I love the recipes on your blog - I'll have to look through the archives.

Patricia - Be careful not to share all your food, because you will have to be prepared to eat less ;-)

BBOven - Yes, the colours were very appetising.

Lynn - It was pretty funny. He only told me about this when we were moving in together.

What a great name for a bbq!Beautiful soup. My hubby is a big meat eater and the youngest of the boys is too. Thankfully he's also addicted to cucumber and raw carrot so I don't have to worry too much.

This soup looks good and sounds both tasty and hearty. I like the combination of flavours. Bookmarked to try.

Although I like my meat I often enjoy meals without any meat.

I don't think that I have tried hulled pumpkin seeds. I will have to try that. Though, once you have toasted the seeds the shells are nice a light and crunchy. (I have already toasted the seeds from 2 kabocha this fall.)

This looks like my kind of supper, Nora! As you know I have been on a bit of a pumpkin kick on my blog! Your photos are lovely and I am impressed with the progress you are making with your carnivorous partner! :)

I'm not a big fan of pumpkin , but this definately would tempt me to try it. Chickpeas, honey mustard... really sounds interesting. Have to try it out.Now only if i can get myself to buy 2kgs of pumpkin :P

Amanda - It's funny that you mentioned that because my partner loves munching on cucumbers and raw carrots too.

Kevin - I should be thanking you for the idea of toasting the seeds because I usually just throw them away. I eat pumpkin at least once per week, so I could have had a whole jar of toasted pumpkin seeds!

Tigerfish - heh heh :-)

Toni - Glad that you like the sound of this soup. It's good to be back. :-)

Sophie - I've not had pumpkin soup with Thai flavours, that's something for me to try next time. Thanks!

Carol - Thanks. I had to make it as attractive as possible for the man. But funnily enough, I had to fish out the pepitas because he didn't like them.

What a funny beginning of your post, thanks for sharing the 'black stallion' part. :)I loove chickpeas and your soup seems absolutely delicious!Also, here is another delicious chickpea-related dish: farinata. Have you ever tried it? I have some posts on it on my blog (look under 'pizza and similar'). A delicious appetizer.

A delicious rich ochre soup =) My hubby is the same, he used to say is there meat in this? when I cooked vegetarian meals. We've moved on from there, but chickpeas are still viewed with dislike / caution / indifference!!!

As a card-carrying meat eater, I have to say that looks pretty damn delicious, Nora! As for "Stallion", that's a brilliant name - my converted oil drum bbq's called "Jack the Ribber" (largely because my girlfriend thought my original choice, "Smoke Shagger", was a bit silly...

That looks and sounds like the squash we call potimarron in French, though ours is often a deep orange. Also, farinata is called socca in Nice - it's a kind of pancake made with chickpea flour, water, olive oil and salt. I can't wait to try your soup!

About Me

For the love of food

... looking, thinking, reading, researching, smelling, creating, discussing, tasting, sharing & dreaming about food.~.~.~.~.~.~.~.~.~.~.~.~Many years ago, I moved to Sydney from a tiny island near the equator. It is no secret that I am obsessed about food. My Aussie husband ("Quikong") claims that he doesn't really care about food. In reality, he is actually a gourmand-in-denial & my harshest critic. Therefore, I've made him the official taster of the recipes I will post.